POACHED CHICKEN INGREDIENTS

STEPS

Preheat oven to 375. Place whole yellow bell pepper in oven and roast for 30 minutes, until skin is blistered. Remove and allow to cool; remove skin, stem, and seeds, then cut into slices.

For poached chicken, place ingredients and 1 tsp. salt in a saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes, or until chicken is tender. Remove chicken and let cool. Shred and place in a bowl.

Cook noodles in a saucepan of boiling water until tender. Drain and rinse under cold water. Shake off excess water and transfer to a bowl. Add canola oil, soy sauce, sesame oil, vinegar, sugar, and garlic. Toss to combine, then add cucumber, roasted yellow pepper, spring onions and shredded chicken. Serve with scattered sesame seeds and extra spring onion.

STEPS

Maple Vinaigrette (recipe follows).

Heat an iron skillet over a medium high burner to sear the pineapple slices. (Alternatively, heat a grill to medium high heat). Brush slices of pineapple with a mixture of vegetable oil and vanilla bean paste. Sear pineapple slices in skillet (or grill) on both sides until just browned. Remove and allow to cool on a plate. Meanwhile, prepare vinaigrette in a large salad bowl.

STEPS

Heat a non-stick skillet over medium heat and add sugar. When it begins to melt, add the pecans and stir until the sugar has melted and coated the pecans. Pour pecans onto a plate and allow to cool. Break up to add to salad later.

Meanwhile, in a large salad bowl, combine the greens, strawberries, pineapple, onion, chicken, and Feta cheese. Add the pecans. Combine the dressing ingredients in a jar and shake to combine. Pour over the salad and serve.

Shaved Brussels Sprouts Salad

INGREDIENTS

3 pounds raw Brussels sprouts, finely shredded on a mandolin or in a food processor

2 stalks of celery, sliced very thinly

2 shallots, sliced very thinly

2 green onions, chopped

2 tbsp. toasted pine nuts

DRESSING

2 tbsp. white wine vinegar

2 tbsp. pomegranate molasses

1 tbsp. honey

1 tbsp. minced shallot

1 garlic clove, minced

1/2 cup olive oil

1 1/2 tsp. finely chopped fresh oregano

salt and pepper

STEPS

Combine all salad ingredients in a large bowl, and sprinkle with 1/2 tsp. of salt. In a small bowl, combine dressing ingredients and whisk until combined, adding salt and pepper, to taste. Pour dressing over salad and toss. Serve immediately.

STEPS

Make the marinade by combining all the ingredients for marinade in a bowl. Add the beef and stir to coat well. Refrigerate for at least one hour, or overnight. Make the dressing by whisking together all ingredients in a small bowl. Set aside.

In a wok or large skillet, warm the oil over high heat. Add the beef and saute until browned, about 4 minutes. Add the onions, green onions, and garlic, and saute for just 1 minute. Remove pan from heat and pour in the sauce. Stir and toss with the arugula in a bowl. Drizzle any pan juices over the salad, and serve. (You can top with roasted peanuts, if desired)

STEPS

Combine all ingredients except sprouts and quinoa in a large bowl and spoon into individual short glass bowls or cocktail glasses. Pour over enough tiger milk to cover one third of the vegetables. Garnish with sprouts and toasted quinoa.

INGREDIENTS FOR THE TIGER MILK:

1/2 cup coconut milk (not light)

one green onion

1 tsp. ginger, chopped

1 garlic clove, chopped

6 sprigs of cilantro, including stems

juice of 2 limes

1 celery stalk

1/2 tsp. jalapeno, chopped

1/2 tsp. salt

STEPS

Blend all Tiger Milk ingredients in a blender until smooth. Taste for more salt.

Preheat oven to 350 degrees. On a baking sheet, place the red pepper and yellow pepper and roast in oven until skin is blistered, about 40 minutes. On another baking sheet, place the bread pieces and drizzle with olive oil and sprinkle with salt. Put in oven and toast until golden, about 20 minutes. Let peppers and bread cool. Once peppers are cooled, remove stems, seeds and skins. Slice roasted peppers into strips. On serving platter, place the tomatoes and peppers to line bottom of platter. Add the lettuce, toasted bread, dollops of Mozzarella, and fresh thyme leaves. Drizzle olive oil over the entire salad and sprinkle with salt and pepper.

CANDIED PECANS:

1 1/2 cups pecans

2 cups apple cider

2 tbsp. white sugar

1/2 tsp. Kosher salt

1/4 tsp. black pepper

STEPS

To Make Blue Cheese Dressing: In a small bowl, whisk the vinegar and dry mustard until mustard is dissolved. Add the mayonnaise, sour cream, Worcestershire, Tabasco, garlic, salt and pepper and whisk to combine. Add the blue cheese and whisk again. Cover and refrigerate at least an hour. (Keeps for 3 days).

On a platter, spoon a little of the dressing and spread out to cover. Place lettuce wedges on top of the dressing. Arrange tomatoes, onions, bacon, and blue cheese over the lettuce. Dollop dressing over all, and scatter the pecans. Grind fresh pepper and serve immediately.

To Make Candied Pecans: In a bowl, soak the pecans in the apple cider for at least 30 minutes. Drain. Spread pecans on a baking sheet and sprinkle with sugar, salt and pepper. Bake at 325 degrees for 14 minutes, until sugar is melted and pecans are toasted. Immediately transfer pecans to a plate to cool (otherwise, they’ll stick to baking pan, and won’t come off!)

STEPS

Preheat oven to 350 degrees. Cut peppers, red onion, and zucchini into 1” pieces, discarding seeds and membrane from peppers. Put on large baking dish and drizzle with 1/4 cup olive oil. Generously salt and pepper vegetables, and toss together to coat everything. Put in oven and roast for 25 minutes.

Fill large pot with 8 cups water and 3 tbsp. of salt. (should tastes like the ocean) Bring to a boil and add orzo pasta. Stir frequently to prevent sticking. Check for doneness after about 6 minutes, and cook until pasta is tender.

STEPS

Roast the peppers in 350 degree oven for 25 minutes, until they are charred. Let cool, peel and remove seeds and stems. In a food processor, add the walnuts and pulse several times until they are coarsely ground. Add the peppers and pulse. Scrape down sides of processor bowl, add all of the remaining ingredients and process into a coarse paste. Season to taste with salt.

STEPS

In a saucepan, combine quinoa with water and 1 tsp. salt. Simmer for 25 minutes, until grains have puffed up and are tender. Spread cooked quinoa on a baking sheet and allow to cool completely. Meanwhile, combine all other ingredients in a large bowl. Add cooled quinoa and salt and pepper, to taste. Serve.

STEPS

Preheat oven to 350 degrees. Place asparagus on a baking sheet and drizzle with a little olive oil. Sprinkle with salt and bake for 10 minutes. Allow to cool.

In a shallow skillet, heat 1/2 cup olive oil to 350 degrees. Carefully place the pita bread pieces into the oil. You will do this in two batches so you won’t crowd them. Fry the pita bread until lightly crispy. Remove and place on a paper-lined plate.

In a large bowl, combine the tomatoes, lettuce, radishes, scallions, cucumber, parsley, and asparagus, and pita pieces. In a small jar, combine 1/2 cup olive oil, lemon juice, salt and pepper. Shake the dressing and pour over salad and toss. Sprinkle with sumac and serve.

INSTRUCTIONS

For the dressing, put all ingredients in a blender and blend until smooth. In a large bowl, combine the kale, orange segments, scallions, cashews, and cilantro. Add a salt and pepper, to taste. Pour over the dressing, gently toss salad and serve. You may prefer not to use all the dressing. If so, keep refrigerated for another use.

INSTRUCTIONS

1. Put potatoes in a pot of cold water. Bring to boil and cook until potatoes are cooked through. Drain and let cool in a bowl. Add the peppers. In a medium size bowl, add the herbs, olive oil and salt and pepper. Combine and pour over the potato mixture. Serve.

INSTRUCTIONS

1. Make Dressing: Combine all ingredients in a jar fitted with a tight lid. Shake well and taste. If too tart for your taste, add more olive oil. Add salt, if necessary.

2. Make Salad: Heat oven to 375 degrees. On one baking sheet, spread butternut squash and drizzle with olive oil, salt and pepper. Roast for 25-30 minutes until soft and caramelized. On another baking sheet, spread potatoes and onions. Drizzle with olive oil, salt and pepper. Roast for 30-35 minutes, until soft and caramelized. While vegetables are roasting, put a red bell pepper (whole) on the baking rack in oven. Roast until skin is dark and blistered. Remove and let cool. Remove skin, stem and seeds. Cut remaining pepper into strips. Meanwhile, cook corn in microwave with a spoonful of water and some salt. Cook on high for 2 minutes. To cook green beans, put 8 cups water to boil in a pot on stove. Bring to a boil and add 2 tbsp. salt. Add green beans and cook for 6 minutes. Drain and plunge beans in a bowl of ice water to stop cooking and retain the green color. In a large salad bowl, mix greens, vegetables, feta, and almonds. Pour enough salad dressing on to coat. Be careful to not add too much dressing. Serve immediately.

If you like Tabbouleh, you’ll love this Turkish version of bulgur salad which uses parsley, mint, tomato and red pepper paste. I add a little sumac from Istanbul for even more lemony punch. We’ll be making this salad tonight in the Turkish class.”

Prep Time: 40 minutes Cook Time:Serves: 12

INGREDIENTS

1 1/2 cups bulgur

1 1/2 cups hot water

2 shallots, finely chopped

1/2 tsp. crushed chile flakes

1/2 red bell pepper, finely chopped

1 bunch Italian parsley, finely chopped

6 sprigs of fresh mint, finely chopped

4 scallions, white and green parts, chopped

3/4 cup cherry tomatoes cut into small pieces

2 lemons, juiced

2 tsp. tomato paste

2 tsp. red pepper paste (red bell pepper, roasted and pureed)

4 tbsp. olive oil

1/2 green bell pepper, finely chopped

INSTRUCTIONS

1. Place the bulgur in a bowl and pour 1 1/2 cups hot water over it. Mix well and let stand for 20 minutes. Heat the oil in a skillet and add shallots. Saute until golden brown over low heat. Let cool. To the bulgur wheat, add the red and green peppers, chile flakes, parsley, mint, scallions, tomatoes, and cooled scallions. In a small bowl, stir lemon juice with tomato paste and red pepper paste. Add to the bulgur mixture. Add 2 tsp. of salt and a generous drizzle of olive oil. Stir well. Taste to see if salted enough.